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Chicken Breasts Xeres

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 large chicken breasts
boneless, split
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1 x salt
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1 x black pepper
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½ pound mushrooms
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6 tablespoons olive oil
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cup sherry vinegar
2 tablespoons tomato paste
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2 tablespoons parsley leaves
chopped
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Ingredients

Amount Measure Ingredient Features
2 large chicken breasts
boneless, split
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1 x salt
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1 x black pepper
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226.8 g mushrooms
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9E+1 ml olive oil
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158 ml sherry vinegar
3E+1 ml tomato paste
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3E+1 ml parsley leaves
chopped
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Directions

Trim excess skin from the breasts.

Sprinkle breasts with salt and pepper and set aside.

Quarter larger mushrooms, halve smaller ones and set aside.

Heat 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on skin side.

Transfer the chicken to a plate and pour off fat.

Reduce heat to medium, pour in vinegar and dissolve the tomato paste in it.

Replace chicken in skillet, skin side up. Cover and cook 3 minutes.

Uncover; cook until chicken is done, 6 minutes.

While the chicken is cooking, heat 1 teaspoon oil in another frying pan and cook the mushrooms about 3-to-4 minutes.

Arrange chicken and mushrooms on platter.

Whisk in the rest of the olive oil; mix in parsley.

Pour juices that have collected on the platter into sauce.

Pour sauce over chicken and mushrooms; serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 19989% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 9%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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